Hi Kate! If your Dutch oven loaf seems to be browning too quickly on the bottom, then I would recommend resting the Dutch oven on a sheet tray or even two nestled together to insulate the bottom of your loaf from the heat. Another way you can prevent the bottom from browning too much is by removing the entire dough from the Dutch oven when you take the lid off and placing it directly on the top rack of the oven to finish off the bake. Make sure it has some more room to rise a little bit higher and not hit the heating element. Happy baking!

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